Serves 6 to 8 portions as a side dish
Preparation Time 20 minutes (excluding marinating time)
Oven Temperature 180°C
Roasting Time 20 to 30 minutes
1 Remove the stalks from the aubergines and halve them, then slice each half into four. Place the slices in a glass bowl and add the red wine, herbs, garlic, salt and black pepper to taste. Cover with cling wrap and refrigerate overnight.
2 Drain the aubergines and arrange on a baking tray or in a roasting pan, drizzle over a little olive oil and roast in a preheated oven for about half an hour until soft and cooked with the tips slightly browned.
3 Mix the aubergines, spring onions and torn mint leaves. Transfer to a serving platter, sprinkle with pine nuts and serve.
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